Jelly Roll
Take three eggs; five tablespoons of milk; on. cup of sugar; one and one-half cups of flour; one teaspoon of baking powder; one tablespoon of lemon extract; one-fourth teaspoon of salt; one glass of jelly. Separate the eggs, beat the yolks light, add the sugar, stir well and add first the milk and then the flour and lemon. Place the salt in the whites, beat until dry, and whip them into the flour mixture. Butter a long flat baking-pan of the size generally used in roasting meats. Stir the baking powder into the batter and immediately turn into the pan. The batter should be put one-fourth of an inch deep, for if thicker the cake will not roll nicely. Bake for six or eight minutes in a moderate oven, watching closely, as it bakes quickly. When done remove from the oven, and when cool enough to handle, lay a cloth upon the baking board and turn out the sheet or cake upon it. With a sharp knife score the crusty sides of the cake to assist in rolling up. Spread the jelly over the surface, roll up and wrap the cloth about the roll to keep it in shape. If too thick to roll, the batter has been too deep in the pan. Cut the cake into three parts and lay one upon the other with the jelly between. This makes a most delicious layer cake. Frost with a soft icing, sprinkling with a layer of cocoanut.